GE JBS05GL Use and Care Manual

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Aluminum
Anti-Tip Bracket

Appliance Registration
Canning Tips

Care and Cleaning
(HeanimzGuide

Energy-Saving Tips
Features

Installation Instructions

Levdim
Model and Serial Numbers

Oven

Baking/Baking Guide
Broiling/Broiling Guide

Control Settings
Door Removal

Meat Thermometer
Roasting/Roasting Guide

Shelves

Problem Solver

~Oi~

19

3,5 Safety Instructions

2

11 (20ntrol Settings

21,22

23

5
6

!5

5
2

14

1!5,16
19,20

14
21

17

17,18

14
24

Repair Service

Surface Cooking

Cooking Guide
Cookware Tips

Warranty

27

3,4

7-10

8

12,13

9

Back Cover

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--2:3:89

$$7”’y’$?ifi”

Hymareceived

al B%mge.e e

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.

k is intendedto helpyouoperate
andmaintainyour newrange
properly.

Keepit handyforanswerstoyour
questions.

If youdon’tunderstandsomething
or needmorehelp,write(include
yourphonenumber):

ConsumerAffairs
GEAppliances
AppliancePark
Louisville,KY40225

writedmmthemodel

serial

and

You’llfindthemon a labelon
thefrontoftherangebehindthe
ovendooronthebottomleftfront.

Thesenumbersarealsoonthe
ConsumerProductOwnership

RegistrationCard thatcamewith
yourrange.Beforesendinginthis
card, pleasewritethesenumbers
here:

Immediatelycontactthedealer(or
builder)thatsoldyoutherange.

savetime

Beforeyou?reqw’st

services**

ChecktheProblemSolveron
page24.It listscausesofminor
operatingproblemsthatyoucan
correctyourself.

ModelNumber

SerialNumber

Usethese numbers in any
correspondenceor servicecalls
concerningyourrange.

—.—

@Do+iwtkaw? imwM!——

show notbekit !&me

or

in anal”ea where

an isin w%%They

IN3’verbe tosit or’

standonanypartof the

!iNTI-m bmckets?lpplkii‘lb

Cookq?,

Sud%xs

oven‘wmt and

Mar the @a-Id

‘crevices thewan door.

toeat.

(Conti)w?d(m nf?.xtpqy?)

@Dm?$use MI

b.‘ih2ovenffmxptas
&%xFibedinthisbo’disMisuse
couldKm.dtin afire hazard‘m

damage to t’neIwIge.

Qr

G4$kx’ al%

fi%r Swvke;

d--w’smaytxeak because ofthe
SWMenchangein temperamre.

(See section on “Surface

CCxk.lng”for SI.lggesbls.)

@u’a O%”

fw.swillbeusedh% stir

togetherbeforeheating,orasfats

meltslowly.

hw r’al’lge9itikemany O’ther

mms9 k heavy

cm sewintosoft fkwrtcmw=ings

suchas vinyl or

When movingtherange

onthis

typeofflooring,usecare,

‘and

andit isrecommendedthatthese
simpleandinexpensiveinstructions
befollowed.

‘k rangeshoukibe installedon

asheetofplywood.(orsimilar
material)asfollows:Whenthe

floor covetingends~thefmntof

thenznge,theareathattherange
willrestonshoukibebuiltupwith
plywoodtothesamelevelorhigher
thanthefloorcovering.Thiswill
allowtherangetobemovedfor
cleaningorservicing.

vehg screwsarelocatedon

eachcornerofthebaseofthe
range.Removethebottomdrawer

andyoucanleveltherangeon

anunevenfloorwiththeuseof

arwtdriver.

‘h removedmww,pulldrawer

Outd theway~tiltup thefront

andtakeitout.T’”Irepke

drawer,insertgkks atbackof

drawerbeyondstoponrangeglides.
Liftdrawerifnecessaryto insert
easily.Letfrontofdrawerdown,

thenpushinto close.
Oneoftherearlevelingscrews

engagetheANTI-TIPbracket

will

(allowfix somesidetoside
adjustment).Mow aminimum
clearanceof 1/8”betweentherange
andthe levelingscrewthatisto‘be
insfAkdintcItheANTI-TIPbmcket.

surface

@Usecookwareofmediumweight

aluminum,withtight-fittingcovers,
andflatbottomswhichcompletely
coverthe heatedportionofthe
surfaceunit.

~Cookfreshvegetableswitha
minimumamountofwaterina
coveredpan.

~ Watchfoodswhenbringingthem
quicklytocookingtemperaturesat

I-KM heat.Whenfoodreaches
cookingtemperature,reduceheat
immediatelytolowestsettingthat
willkeepit cooking.

oUseresidualheatwithsurfhce

cookingwheneverpossible.For

emple, whencookingeggsinthe

shell,bringwaterandeggstoboil,
thenturnto IOFFpositionand
coverwithlidto completethe
cooking.

~ Usecorrectheatforcookingtask:
HI—forrapidboil(iftimeallows,

donotuseHIGHheattostart).
MEDIUMI-H-quick browning.
IVHN1-slowfrying.
WARM-finishcookingmost

quantities,simmer-double boiler
heat,finishcooking,andspecial
forsmallquantities.

IO—to maintainserving
temperatureofrnostfoods.

~Whenboilingwaterforteaor
coffee,heatonlyamountneeded.
It isnoteconomicaltoboila
containerM ofwaterforone
ortwocups.

oven

~Preheatovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
If youfindpreheatingisnecessary,
watchtheindicatorlight,andput
foodin ovenpromptlyafterthe
lightgoesout.

~ AlwaysturnovenOFF before
removingfbod.

~~uring b&ing, avoid
dooropenings.Keepdooropenas

shortatimeas possibleifitis
opened.

@Cookcompleteovenmeals

insteadofjust onefooditem.

Potatoes,othervegetables,and

somedessertswillcooktogether
witha main-dishcasserole,meat

loaf,chickenor roast.Choose

foodsthat cookatthesame
temperatureandinapproximately
thesametime.

~Useresidualheatin theoven

wheneverpossibleto finish

cooking~asseroles,ovenmeals,

etc.Alsoaddrollsor precooked

dessertstowarmoven,using

residualheattowarmthem.

fkequent

5

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A

matureIndex

1 Modeland SerialNumbers

Anti-TipBracket

2

(See

hstallation Instructions)

3 SolidDiskElementSurfaceUnit
4 OvenControl
5 OvenCyclingLight

6 SurfaceUnitControls

7 “ON” IndicatorLightfor

SurfaceUnits

l_______

8

CIWIVent

I

3,5

7-K),‘22-23

M

14

8
8

I

4

h

-%.-s

Fewm?Index

9 BroilUnit

10 OvenShelves
11 OvenShelfSupports
U BakeUnit(Maybeliftedgently -

forwipingovenfloor.)
13 BroilerPanandRack
14 StorageDrawer

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‘mpage

19,23 I

I

M,23 I

MI

I

15,23

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6

FirstTime

The topworkingsurfaceofsolid

diskelementshaveaprotective
coatingwhichmustbehardened
beforeusingtheelementsforthe
firsttime.Tohardenthiscoating,
thesoliddiskelementsshouldbe
heatedwithouta panfora short
periodoftimeat HI setting.

Therewillbesomesmokeand

odor;thisis normal.Itisnon­toxicandcompletelyharmless.
Heatingofthesoliddiskelement
willchangethestainlesssteel
trimringsto a goldcolor.

SOLIDDISKELEMENT

THE

PR(XECTIVECOATINGMUSTBE
HARDENEDN) HELPPROTECT
THEELEMENTOVERITSLXFE.

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Usinga soliddiskelementisquite
similartousinganelectriccoil,
withwhichyouprobablyme
familiar.Withbothtypesofsurface
unitsyouwillenjoythecleanliness
ofelectricityandthebenefitsof
retainedheatinthe elements.
However,therearedifferences.

~SoliddiskelementsdoNOTglow
red,evenatHIsetting.

~Soliddiskelementsreach
temperaturealittleslower,and

holdheatlongerthanconventional
elements.Soliddiskelementshave
veryevenheatdistribution.Since
soliddiskelementsholdheat
longer,youmaywishtoturnthe
elementoffsooner,andtake
advantageoftheresidualheat.
Theamountofresidualheatis
dependentuponthequantityand
type offood,thematerialand
thicknessofthepanandthe
settingusedforcooking.

e ~~ered @in ~~ce~teroft~esolid

diskelementindicatesbuilt-in
temperaturelimitersthat
automaticallyreducethe heatifa
panboilsdry,iftheelementis
turnedonwithoutapanor if the
panis not makingenoughcontact
withthesurfaceoftheelement.
Thereddotswillwearoffwithuse
withoutaffectingthepetiormance
oftheelements.

eThemis~~~ hat intheelement.

Onboilovers,waitforelementto
coolbeforecleaningelementarea.

~Soliddiskelementcookingtakes
youastepclosertoeasiercleanup,
becausethecookingsurfaceis
sealedagainstspillsandthereare
nodrippansor burnerboxto clean.

@YOUmust useproper flat
bottomedCodcwtwe,notwokwam
that i$v$%wp’ed9convex,or cmN’3Ne.
Improper cookwarewillcause
unsatisfactorycookinglx?sdk.

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A!s%i4&

Yoursurfaceunitsandcontrols
aredesignedtogiveyouaninfinite
choiceofheatsettingsforsurface
unitcooking.

AtbothOFFandExpositions,there
isaslightnichesocontrol“clicks”
atthosepositions;“click”onHI
marksthehighestsetting;thelowest
settingisbetweenthewordsLOand
OFF.Inaquietkitchen,youmay
hearslight“clicking”sounds
duringcooking,indicatingheat
settingsselectedarebeing
maintained.

Switchingheatstohighersettings
alwaysshowsaquickerchangethan
switchingtolowersettings.

Step1:Graspcontrolknoband
pllshin.

Step2: Turneitherclockwiseor
counterclockwisetodesiredheat

setting.

Quickstartforcooking;
bringwatertoboil.

Fastfry,panbroil;
maintainfastboilon
largeamountoffood.

Sauteandbrown;

maintainslowboilon

largeamountoffoQd.
Steamrice,cereal;

maintainserving
temperatureofmost
foods.

Cookafterstartingat

HI; cookwithlitt~e

waterincoveredpan.

Controlmustbepmhedintoset

fromOFFposition.when

fm’dy

controlisinmy positionother

than OFF, itrniayberotated

withoutpushingin.

BesureyouturncOntroltoOFF .
whenyoufinishcooking.An
indicatorlightwillglowwhen
ANYheatonanysurfiiceunitison.

NOTE: .

L AtHI, MHXUMHI, neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.

2. AtWARM,IQ mekchocolate,
butteronsmallunit.

8

@For cooking,the use of appropriate

——

cookwareisimportant.

@Goodpanshavethick,flatbottoms

whichabsorbtheheatfrom.the
element.Thethick,flatbottom
providesgoodheatdistribution
fromtheelementtothefbod.This
cookingprocessrequireslittle
water,&tor electricity.

63~~ wi~ thin, ~~~ve~ ~o~o~s

donotadequatelyutilizetheheat
comingfromtheelement.Thefood
tobecookedmayburnandrequire
moretimeandelectricity.You
wouldalsohavetoaddmorefator
water.

~Don’tusepanswithrounded

bottoms.Theydon’thaveenough
contactwiththesoliddiskelement
tocookproperly.

~Usepansofthecorrectdiameter
only.Theyshould.beslightlylarger
thanthesolid.diskelementso
spilloverswillflowontothe
cooktopandnot bakeontothe
element.A dampclothis sufficient
toremovethespill.Pansshouldnot
overhangmorethan 1inchbeyond”
theekmwnt.

.*,.

....

::

~Tooptimizecookingtimeand
energyusage,youshouldusea
panthatis sizedcorrectlyforthe
cookingprocess,withawell-fitted
lidto avoidevaporatioriloss,and
cookwithaslittlewateror tit as
possible.Ifthepanistoosmall,
energyiswastedandspillagecan
flowontothesoliddiskelement.

~Placeonlydrypansonthesolid
diskelement.Do notplacelidson

theelement,particularlywetlids.

~Specialcookingproceduresthat
requirespecificcookingutensils,
suchaswoks,pressurecookers,
deepfatfryers,etc., musthaveflat
bottoms,bethecorrectsizeand
covered,inapplicableto cooking
process,as identifiedearlierin
ihissection.

.

—

Exceptin pressureUlOkhg

@

withwaterandwaterbathcanning,

canningpotsshouldnot extendmore
than1inchbeyondthesurfaceofa ‘­soliddiskelementandshouldhave
flatbottoms.VVhencanningpots do
not meetthisdescription,theuseof
theHIheatsettingcausesexcessive
heatbuildu~andmayresultin
damagetohe cooktop.See“Home

CanningTips”sectionforfbrther

information.

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,

Put1inchofwaterinto

1.

thepan.

2. Bringwatertoaboiland
observethe pattern ofthe
bubblesasthewatercomes
toaboil.

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Esfa!K.
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­W4mr

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w.- .

-’=

3. Auniformpatternofbubbles
acrossthebottomofthepan
confirmsagoodheattransfer
anda goodpot.

4. Bubbleslocalizedinonlya
portionofthebottomindicate
unevencontactofthepantothe
element,unevenheattransfer,
andan unsuitablepot.

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9

(continued)

A2Ei2A

-%wSy

&

Q* Nhy I UWlRMd$t311d~lWWW%

On mysoliddiskdermmts?

A. Yes,butonly usecontainers
designedforcanningpurposes.
Checkthemanufacturer’s

instructionsandrecipesfor
preservingfoods.Besurecanner
isflat-bottomedandfitsoverthe
centerofsoliddiskelement.Since
canninggenerateslargeamounts
ofsteam,becarefultoavoidburns
fromsteamor heat.Canning
shouldonlybedoneonsurface
units.Followourrecommendations
intheHomeCanningTipssection.

Q. why doesthe soliddisk
ekmlent smokewhen I fimt
turn it on?

A. Thisinitialharmlessnontoxic
smokingis bothnormaland
necessary.A rustpreventative
isappliedtoeachelementatthe
factory.Whentheunitisturnedon
forthefirsttime,thecoatingwill
burnofftheelementareas.This
takesapproximatelyfiveminutes
andshouldbedonewithoutany
pans on theelement. C)therwise,
thecoatingwillsticktothepan.

Q.‘why

isthe Cdmp hot to

thetouch’?’
A. Moreheatistransferredtothe

co&topbythesoliddiskelements
thanbyconventionalcoilsbecause
theelementsareclampedsecurely
tothecooktop.This,ofcourse,
eliminatesspilloversfromgetting
insidethecooktopchassis.The
secrettokeepingthecooktop
comfortablycooleristoturnthe
cooktopononlyafterthecookware
anditscontentsareplacedonthe
element.Moreheatwillthenbe
transferredtothecookwareandthe
foodratherthanthecooktop.The
cooktoptemperaturewillnotcause
damagetothecabinets,countertops
orcookware.

Q. my am I mXcoolLingmy
foodwith the newSo#iddisk
ekmmmts?

A. Thesoliddiskelementsare
veryenergy-efficientandretain
heatmuchlongerthanthecoil
elements.Foodwillboilor fry
threetofiveminutesafterthe
controlsare turnedoff.We
recommendthatyoubegincooking
atlowersettingsthanyouhavein
thepastandgraduallyincreaseor
decreaseheatasdesired.The
energysavingsaresignificant.

—

Q. ‘am I use specialCddng

q.@m3nt9 likean mkntd wok,

ml myS(W diskekmmts?’

A. Cookwarewithoutflatsurfaces
isnot recommended.Thelifeof
yoursoliddiskelementscanbe
shortenedandtherangecooktop
canbedamagedfromthehighheat
neededforthistypeofcooking.

Q. Whyisthe porcelainfinishon
mycontainers Comingoff?

A, Ifyouselectaheatsetting
higherthanrequiredforthe
containermaterial,andleaveit, the
finishmaysmoke,crack,pop,or
burndependingonthepotorpan.
Also,atoohighheatforlong
periods,andsmallamountsofdry
food,maydamagethefinish.

Q. why doesit takea longtime

to cook my food?
A.

M doesn’t.Theextratimeit

takescomparedtotheconventional
coilelementismeasuredinseconds,
not minutes.‘Thesefewsecondsare
duetothegreatermassoftheelement.
Ifthefoodiscookingslowly,it is
becausethepotsandpansarewarped
orhaveanunevenbottomsurface.
If flatbottompotsandpansare
used,cookingperformanceofthe
soliddiskelementcloselyparallels
that ofthecoilelementwithless
energyconsumption.

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—

surface

1 surfacecooking,theuseof

witsonly.

k droneon

.ookwareextendingmorethan

l-inchbeyondedge-ofcooking
element’strim ringis not
recommended.However,when
canningwithwater-bathor

pressurecanner,larger-diameter
coolwmremaybeused.Thisis
becauseboilingwatertemperatures

(evenunderpressure)arenot

harmfultocooktopsurfaces
surroundingthecookingelement.

HOWEVER,DoNarUSE
LARGEDIAMETER

ORCYIHERLARGEDIAMETER
m FORFRYINGORBOILING
FOODSCYHIERTHANWATER.
Mostsyrupor saucemixtures-and
alltypesofflying—cookat
temperaturesmuchhigherthan

boilingwater.Suchtemperatures
couldeventuallyharmcooktop
surfacessurroundingheatingunits.

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—

CANNERS

in

L Be surethecmer fitsoverthe
centerofthecookingelement.If
yourrangeoritslocationdoesnot
allowthecannertobecenteredon
thecookingelement,usesnmHer-

diametercannersforgoodcanning

results.

2. Flat-bottomedcannersmustbe
used.Donotusecannerswith
flangedor
foundinenamelware)becausethey
don’tmakeenoughcontactwiththe
soliddiskelementandtaketoo
longtoboilwater.

RRGm

m

30Whencanning,userecipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
availablefroh themanufacturerof
yourcanner;manufitcturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.

4. Rememberthat canningisa
processthatgenerateslarge
amountsofsteam.TOavoidburns
fromsteamorheat,becarefid
whencanning.

IWYIX:Ifyour rangeisbeing
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefidlyfollowed.The
processtimewillbe shortenedby:
(1)usingapressurecanner,and
(2)startingwithHOI’tapwaterfor
fastestheatingofkwgequantitiesof
water.

rippkd bottoms(often

safe re!qRlimlthat

mimorgankms m%!

destroyedandthatthejarsare
sealedCm’npktdy.

whenLaming

foodsina waterbath canner, a

gentlebut steady boiBmust be

for the
required thee When canning
fIIds in a pressurecanner, the
pressuremust be
continuously for the required
time.

Solid disk elements heat up and
cool down more skDwlythan
other conventionaleiements.
Because of thisdiflerenee, after
you haveadjusted the controls it
isvery iqmtant to make sure
the prwcribed boil or pressure
Revelsare for the
required,thne.

TRwsolid disk elementshave
teqerature limitersthat help
preventdamage to the uxmktqh
If the Ib@tom of your canner is
not M9 the solid diskelement
can overheatstriggeringthe
teqwrature Urnitemto turn the
unit off for a time. This WW stop
the boil or reduce thepressure

inthe canner.

$inceym.Bmustmake sure to

pocess thecmnhgjw-sfor

the prescribed time, withno
interruption in processingthe~
you Galnnotcall on solid disk
elennentsiftbe bw$tornof your
canner isnot flat enough.

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5?SW
—.

EssEz—

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—

6imTfim‘­=.- .

mw~

—-

Tips

Aluminumcontainersconductheat
fasterthanothermetals.Castiron
andcoatedcastironcontainersare
slowtoabsorbheat,butgenerally
cookevenlyatLOorM13Dsettings.

(See

Food

Beverages

Cocoa WARM-heatmilk.Cover.
Coffee

Percolator-type

Breads

FrenchToast,
Pancakes,
GrilledSandwich

Butter

Cereals

cornmeal,

Oatmeal

Meat,Fish,Poultry

Bacon
SausagePatties

G-its,

Steelpansmaycookunevenlyif
notcombinedwithothermetals.
FlatgroundPyroceram”saucepans
or skilletscoatedonthebottom
withaluminumcookevenly.Glass

illustrationsofcontrolknobsonpage8.)

startatsetting

HI—bringwatertoperk.

MEDIUMH&preheat skillet4-8minutes.

LO—allowabout5 to 10minutestomelt.

HI-cover, bringwatertoaboil.

HI—cookuntiljuststartingtosizzle.

saucepansshoukibeusedonlyas
themanufacturerdescribes.Don
usea wiretrivetor anyotherkind
ofheat-retardingpadbetweenthe
utensilsandtheelement.

COmdete

LO—finishheating.
IX&maintaingentlebutsteadyperk.

MEDIUMHI—finishcooking.

LOtoWARM-addcerealandfinishtiming
accordingtopackagedirections.

MEDIUMH&finish cooking.

at.setting

~

SwissSteak,
PotRoast,braised

Chicken,fried

Chicken,Shri~p

Deep-fried

LambChops,
Hamburgers,
LinkSausage,pan-fried

ThinSteaks
StewedChicken,

CornedBeef,
Tongue,etc.—

Simmering

Pastas

Macaroni,
Noodles,

Spaghetti

Popcorn

I-U-meltfat,then4-5tobrown.Addliquid.

HI—meltfat,then4-5tobrownchicken,
cover.

H&heat oil.

HI–preheatskillet,thengreaselightly.

Hi—bringliquidtosteaming.

HL—bringsaltedwatertoa boilina covered
utensil,addpastaslowlysoboilingdoes
notstop.

HI-heat, untilpopcornstartstopop.

LOtoWARM—simmeruntiltender,
covered.

LOto WARM—cookuntiltender.

MEDtoHI—maintaintemperature.

MEDtoMEDIUMHI—brownmeatand
cooktodesireddoneness.

LOtoWARM-covered,cookuntilfork
tender.(Watershouldslowlyboil.)Forvery
largeamounts,MEDheatmaybeneeded.

MEDIUMHItoHI—maintaina rollingboil. —
cookuntiltender.Forlargeamounts,HImay
beneededtokeepwateratrollingboil
throughoutentirecookingtime.

WARMto MED–finishpopping.

-“-

—-—

-.

RM3HT

——-——.—

WRONG

ovml”

Food

Rice

Deswrts

Candy
PuddingandPieFilling

Cooked-in-Shell

Fried,Scrambled

poached

~

—-----

——---—s

------

~

vegetables

Fresh

atsetting

start

I-U-cover,bringwatertoaboil.

LO–allowabout10toUminutestomelt
through,stirtosmooth.

WARMtoMlxl-ccmk.

WARMtoMED–cookaccordingtopackage
directions.

-cover eggswithCQOIwater,bringtoa boil.

I-n

HI-melt butter,addeggs.
HI-bring watertoboil,addeggs.
HI-melt fat.

ID—heatupliquid.

HI-cover, bringsaltedwatertoaboil.

CUmmkt’eat$ettin$!

LO-cover,finishtimingaccordingtopackage

directions.

Followrecipe.

OFF–time accordingly,forsofl-cooked3 to
4minutesorhard-cooked15to20 minutes.

LO—stirringtodesireddoneness.
LO—finishcooking.
WARMtoMED–finishcooking.

LO–simmer.

WARMtoMED—cook10-30minutes,
dependingontendernessofvegetable.

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—

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Bm?im-

—.

—

-

-.-7

mm..=

Bm!?l?K—

—

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~—

—

Frozen

Fried

IM–cover,bringsalted waterandvegetables
toaboil.

I&–preheatskilletandoilortit.

WARMtoMED—cookaccordingtotimeon
package.

WARMtoMED–cookuntildesired

tendernessisreached.
Deep-FatFrying
hi-pouch

Hi—heatoil.
IW—cover,bringwatertoaboil.

MEDtoHI—maintaintemperature.

WARMto MED—finishtimingasdirected

onpackage.
Saute

HI–heat oilormeltbutter;addvegetables.

WARMtoMED–cookuntildesired

donenessis reached.

NCYI’E:Temperature andtinwaresuggestedguidelinesonly.Youmayvarythemtosuityourcookinghabitsandneeds.

--

13

—

-..

YOUI’oven!

L Lookatthecontrol.Besureyou

understand.howtosetitproperly.

2. Checkoveninterior.Lookat
theshelves.T&ea practicerunat
removingandreplacingthem
properly.togivesure,sturdy
support.

3. Readoverinformationandtips
thatfollow.

4. Keepthisbookhandysoyou
canreferto it, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.

TheOVENCONTROLknobis
locatedonthecontrolpanelonthe

frontoftherange(seepage6).

Simplyturntheknobtothedesired
cookingtemperatures,whichare
markedin25”F.incrementsonthe
dial.OVENCONTROLmaintains
thetemperatureyouset,from
WARM(MY%)toBROIL(550°F.).

oven

Theshelvesaredesignedwithstop­Iockssowhenplacedcorrectlyon
theshelfsupports,theywillstop
beforecomingcompletelyoutof
theovenandwillnottiltwhenyou
areremovingfoodfromthemor
placingfoodonthem.

Whenplacingcookwareona shelf,
pull the shelfouttothe “stop”
position.Placethecookwareon
theshelf,thenslidetheshelfback
intotheoven.Thiswilleliminate
reachingintothehotoven.

—

Theovenhasfourshelfsupports—
A (bottom),B,CandD (top).
Shelfpositionsforcookingare
suggestedonBakingandRoasting
pages.

.

‘Theoven cycling Lightglows
untiltheovenreachesyourselected

temperature,thengoesoffandon

withtheovenunit(s)duringcooking.

—

Toremovethe shelvesfromthe
oven,pullthemtoward.you,tilt
frontendupwardandpullthemout.

TOrepiace9placeshelfon shelf
supportwithstop-locks(curved!
extensionundershelf)facingup
andtowardrearofoven.Tiltup
frontandpushshelftowardbackof
ovenuntilit goespast“stop”on
ovenwall.Thenlowerfrontofshelf
andpushit allthewayback.

M’

Positiontheshelforshelvesin

eoven.

Close ovendoor.‘IbrnOVEN

2.

CONTROLknobtodesired
temperature.Preheatovenforat
least10minutesifpreheatingis
necessary.

3. Placefoodinovenoncenter
ofshelf.Allowatleast2 inches
betweenedgeofbakewareandoven
walloradjacentcookware.

cookingontwoshelvesatthe

If
sametime,placeshe~vesabout4
inchesapart andstaggerfoodon

them.

4. Checkfoodfordonenessat
minimumtimeonrecipe.Cook
longerifnecessary.‘RumOVEN
CONTROLknobtoOFFand
removefood.

~ Preheatingtheoventakesabout

10-15minutes.Preheattheoven

lywhennecessary.Mostfoods

ill cooksatisfactorilywithout
preheating.Ifyoufindpreheating
isnecessary,keepaneyeonthe
indicatorlightandputfoodinthe
ovenpromptlyafterlightgoesout.

mps

~FOIIOWatestedrecipeand

measuretheingredientscareiblly.
Ifyouareusinga packagemix,
followlabeldirections.

eDOnotopentheovendoorduring
abakingoperation-heatwillbelost

andthe bakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-only 3or4
inches—andcloseitasquicklyas
possible.

mdtPossible
Pm

oOven

oEdgesofcrusttoothin.
~Incorrectbakingtemperature.

Bottomcrwtsoggyandunbaked
@~l~owCrUStand/orfillingto

sufficientlybeforefillingpieshell.
*Fillingmaybetoothinorjuicy.

~Fillingallowedtostandinpieshell
beforebaking.(Fillpieshellsand
bakeimmediately.)

~Ingredientsandpropermeasuring
affectthequalityofthecrust.Usea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsinabottorncrust.“Patching”
apiecrustcouldcausesoaking.

toofull;avoidovercrowding.

COO]

fcAm

cakeriseshigherUmmt?siuk

~Batterspreadunevenlyinpan.
eoven shelvesnotlevei.

~Usingwarpedpans.
@Incorrectpansize.

*Oventemperaturetoohigh.
~~a~r toothick,fo~~owrecipe

orexactpackagedirections.

eCheckforpropershelfposition.
*Checkpansizecalledforinrecipe.
~~mproper

Cakefak

~TOOmuchshortening,
liquid.

~ Checkleaveningagent,bting

powderorbakingsodatoassure

freshness.Makeahabittonote

expirationdatesofpackaged

ingredients.
@Cakenotbakedlongenoughorat

incorrecttemperature.
~Ifaddingoil toacakemix,make

certaintheoil isthetype and

amountspecified.

(3wstishard
e check

@Checkshelfposition.

Cake hassoggyIhyerorstreaksat
bottom

aI~ndermixing

~Shorteningtoosoftforproper
creaming.

~TOO

mixing ofcake.

sugaror

temperature.

ingredients.

much liquid.

EaE?sr

-=

-

-—

-.~?——– ––

-VA

—–
—

—

-

-–

EE%$$—.

kwEK——

Esmi#r
—.

-

--

Mostbakingisdoneonthesecond
shelfptisition(B)fromthebottom.

Whenbakingthreeorfouritems,
usetwoshelvespositionedonthe
secondandfourthsetsofsupports
(B& D)frombottomofoven.

Bakeangelfoodcakeson firstshelf
position(A)frombottomofoven.

Piefiningruns over
@Topandbottomcrustnotwell

sealedtogether.

EdgesofpiecrustnotbuiltUp

9
highenough.

~TOOmuchfilling.
~Checksizeofpieplate.

Cru$tnotflaky

much handling.

~TOO

e fi”~ttoo soft ~~cut in too fine.
11011dougkilightly and handle as

little as possible.

COOIHIE$ & BIscU1’JR3
Doughycenter;heavycrust on

surface

a~~eck

@Checkshelf

s ~O~lOTVbaking

temperature.

posihn.

instructions

carefullyasgiveninreliablerecipe
oronconveniencefoodpackage.

~ Flatcookiesheetswillgivemore

evenbakingresuks.Don’tovercrowd

foodsonabakingsheet.
~Conveniencefoodsusedbeyond

theirexpirationdate.

more

me side

~Ovendoornotclosedproperly>
checkgasketseal.

@Checkshelfposition.

L Ahmimmlpansconductheat

2.Dfirkor non-shinyfinishes,

quickly.Formostconventional @MS and~~OCeH@ CC?OkWW13,

ik.kin~,light,Wnyfinishesgenerally

givebestresults.Theyprevent
overbrowningin thetimeittakes
forheattocookthe centerareas.
Dull(satin-finish)bottomsurfaces
ofpansarerecommendedforcake
pansandpieplatestobe surethose
areasbrowncompletely.

&mwallyabsorbheat,whichmay
resultindry,crispcrusts.Reduce
ovenheat 25°F.iflightercrusts are
desired.Preheatcastironfor
bakingsomefeudsforrapid
browningwhenfoodisadded.

3.Preheatingtheovenisnotalways
necessary,especiallyforfoods

whichcookkmgerthan30

InhMes. Forhod vVMlshort

to40 T.......

cookingtimes,preheatinggives
bestappearanceandcrispness.

40Opentheovendoorto

check

foodaslittleaspossibletoprevent
unevenheatingandto saveenergy.

wed

Biscuits(%-in.thick)
Coffkecake
Cornbreadormufilns

Gingerbread
Muffins

Popovers
Quickkaf bread

Yeastbread(2loaves)
Piainrolls

sweetroiis
Cake5

(withoutshortening)

Angelfood
Je!lyroll
Sponge

cakes
Bundtcakes
Gqxakes

Fruitcakes
Layer

Layer,chocolate
hf

WOkies
3rownies
Mop
refrigerator
lolledorsliced

?ruits9

MM%

Ilesserts

lakedapples
llstard

%ddings,Rice
mdCustard

%s

Wzen

fieringue
he crust

“Wocrust
Wry shell

I%%c$dh-aneous
;akedpotatoes

caliopeddishes
Ouffles

GMainer

ShinyCookieSheet
ShinyMetalPanwith

satin-finishbottom
CastIronor Glass
ShinyMetalF%nwith
satin-finishbottom
ShinyMetal
DeepGlassorCastIronCups

MetalorGlassLoafPans
h4etalor(WssLoafPans

ShinyOblongorMuffinPans
ShinyOblongorMuffinPans

Aluminumlbbe Pan
MetalJellyRollh
MetalorCeramicPan

MetalorCeramic Pan
ShinyMetalMuffinPans

Metalor

I’Me

ShinyMetaiPanwith
satin-finishbottom
ShinyMetalPamwith
satin-finishbottom
MetalorGlassLoafPans

MetalorGiassRUM
CookieSheet
CookieSheet
CookieSheet

Glass orMetalPan
GlassCustardCupsorCasserole
(setinpanofhotwater)
Glass CustardCups

Casserole

FoilPanonCookieSheet
Spreadtocrustedges
GlassorSatin-finishMetal

GlassorSatin-finishMetal
GlassorSatin-finishMetal

SetonCwenShelf
CdassorMetalPan
Glass

Muffin Pans

Glass Loafor

I%

or

shelf

Pbsitkm

B,

c

B,A

B
B

A, B

B
B

A,B
A, B

B,A

A
B
A

A, B

B

~•A,B

B
B
B

B,

c

B,C
B,C
B,C

A, B,C

B
B

A

B,A

A,B

B
B

A, El,C
A, B,C

B

Oven

Ternpt?rntuK’@

400°-4750

350°-400”

400°-4500

350°

400°-4250

375°

350°-3750
375”-425°

375°-4250
350°-3750

325°-3750

3750-~0

325°-3500

325°-3500

350°-375”
275°-3000
350°-3750
350°-3750

350°

325°-3500

350°-4000
400°-4250

375°-4000

350°-4000
300°-3500

325°

400°-4250
325°-3500
400°-4250

400°-4250

450°

325°-3750

300°-3500

Tim,

Minutes

15-20
20-30
20-40

45-55
20-30

45-60
45-60

45-60

10-25
20-30

30-55

1O-I5

45-60
45-65

20-25

2-4hrs.

20-35
25-30
40-60

25-35

10-20

642
7-E

30-60

30-60
50-90

45-70

15-25

40-60

40-60

1245

60-90

30-60

30-75

cmmmmts

Canned,refrigeratedbiscuits take

2to4minuteslesstime.

Preheatcastironpanforcrispcrust.

Decreaseabout5 minutesformuffin
mix,orbakeat45WF.for25minutes,

thenat 350”F.for10to 15minutes.

Darkmetalorglassgivedeepest

browning.

Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.

TWo-piecepanisconvenient.
Linepanwithwaxedpaper.

Paperlinersproducemoremoist
Clusts.
Use300%andShelfBforsmallor
individualcakes.

Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.
25% to50”F.formorebrowning.

Reducetemp.to300°F.forlarge
custard.Cookbreadorricepudding
withcustardbase80to90minutes.

Largepiesuse400% andincrease
time.
Toquicklybrownmeringue,use
400°Rfor8 to 10minutes.
Custardfillingsrequirebwer
temperatun2,longertime.

Increasetimeforlargeamount325°-4000
or size,

s -.—–.–

I

.:.

—..

Roastingis cookingbydryheat.

—

Tender meat or poultry canbe

oastecl uncoveredinyouroven.

oastingtemperatures,which
shouldbelowandsteady,keep
spatteringtoa mininwk~.W&

roasting,itisnotnecessaryto
sear,baste,coveror addwater
toyourmeat.

Roastingis easy;just followthese
steps:

Step k Checkweightofrneat,and
place,fatsideup,on roastingrack
ina shallowpan.(Broilerpanwith
rackis agoodpanforthis.)Line

—

broilerpanwithaluminumfoilwhen
usingpanformarinating,cooking

—

withfruits,cookingheavilycured
meats,or forbastingfood&ring

eking.Avoidspillingthese

materialson ovenlineror door.

Step2:Placeinovenonshelfin

~ orBposition.Nopreheatingis
necessary.

Step4:Most meatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.
Standingtimerecommendedfor
roastsis 10to 20minutestoallow
roasttofirmupandmakeiteasier
tocarve.Internaltemperaturewill

riseabout5°to WT.; compensate

fortemperaturerise,ifdesired,
removeroastfromovenat5°to NY%
lessthantemperatureonguide.

Rememberthat foodwill continue
tocookinthehotovenandtherefore
shouldberemovedwhenthedesired
internaltemperaturehasbeen
reached.

110~m~e~ Ro*

~Frozenroastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing,butallow10to25minutes
perpoundadditionaltime(10
minutesper poundfor roastsunder
5pounds,moretimeforlarger

roasts).

~Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpoultry
canbecookedsuccessfidlywithout
thawing.Followdirectionsgiven
onpacker’slabel.

Q.Is itm?cessary

todleckh’

donwiwwith!ameat

A. Checkingthefinishedinternal
temperatureatthe completionof
cookingtimeisrecommended.
TemperaturesareshowninRoasting
Guideonoppositepage.Forroasts

over8pounds,cookedat 300°R
withreducedtime,checkwith
thermometerathalf-hourintervals

afterhalfthetimehaspassed.
Q.my k my

WhenI try to carveit?
A. Roastsareeasierto sliceif

allowedto coolN to20minutes

afterremovingfromoven.Besure
tocut acrossthegrainofthemeat.

Q.Do1need to

oveneach the I cooka roast

or poultry?

preheat my

A. It israrelynecessarytopreheat

youroven,onlyforverysmall

roasts,whichcooka shortlength

oftime.

When hying a roast, are

Q.

there any specialtipsthat

help me cook it more evenly?

A. Yes.Buya roastasevenin

thiclmessaspossible,orbuyrolled

roasts.

Q. Can 1sealthe sidesofmyfoil

%x& when

roastinga turkey’?

A.Sealingthefoilwillsteamthe

meat.having itunsealedallowsthe

airtocirculateandbrownthemeat.

—

—-

—.

—

isi?a=

Step~:TurnCWENC.ONTROL
knobto W$”F.Smallpoultrymay
becookedat37S”F.forbest
browning.(Youmayheara sligM
clickingsound,indicatingtheoven
isworkingproperly.)

—.

———

-—.--.——.

.—

—

—

1.Positionovenskdfat Bfor
srnall-sk roasts(3to 7 lbs.)and
atA forlargerroasts.

2.Placemeatfat-sideup,or poultry

breast-sideup,on broilerpanor
othershallowpanwithtrivet.Do
notcover.Donotstuffpoultryuntil

justbeforeroasting.Usemeat

probe formoreaccuratedoneness.
Controlsignalswhenfoodhas

3.Remove

fat and drippingsas

necessary.Basteasdesired.

4. timerecommendedfor
roastsis10t020minutestoallowroast

tofirmupandmakeiteasierto

carve.Internaltemperaturewillrise
about5° to IOOE;tocompensatefor

temperaturerise,ifdesired,remove

roastfromovenat5°to Kl”l?.less

thantemperatureonguide.

5.Frozenroastscanbe

conventionallyroastedbyadding

10to25minutesperpoundmore
timethangiveniiigtiidefor
refrigerat&lroasts.”(10minutes
~r~undforrom@mder 5punds.)
Defrostpoultrybeforeroasting.

reachedsetterrqkrature.(Donot
placeprobeinstufing.)

(hwi ApproxhateRoasthg‘lhe,

‘NW

Meat 3tQMM.”

Tendercuts;rib,highqualitysirlointip,
rumportopround* Medium: 30-35

LambLegorbone-inshoulde~

Vealshoulder,legorloin*

Porkloin,ribor shoulder*
Ham,precooked 325°

Ham,raw

*~Orboflelcss

RN@ 3to5-MM.
Chickenor Duck 325° WellDone: 35-40 30-35 185°-1900

Chickenpieces 375°

Turkey 325° WellDone: 20-25 15-20 185°-1900

rolledroastsover6-inchesthick,add5 to Klminutesperpoundtotimesgivenabove.

Temperature

325° Rare: 24-30 18-22 130°-1400

325° Rare: 21-25

325°
325° WellDone: 3545 30-40 160°-1700

325° WellDone: 20-30 17-20

Doneness inNlhw,esperRMllnd Temperotw-eW

6

to$-h%

WellDone: 35-45 28-33 170°-1850

Medium: 25-30 24-28 150°-1600
WellDone:

WellDone: 35-45 30-40 170°-1800

ToWarm: 10minutesperpound(anyweight) 125”-130°

WellDone:

30-35

Underitl-lbs.

35-40 185°-1900

10to15-lbs.

22-25 150°-1600
20-23 130°-1400

28-33

10toM-NM.

Over5-k

@W154bs. h thigh:

hlterd

170°-1850

170”

I

——

—

Broilingis cooking food by intense

-

—

radiantheatfromtheupper unitin

theoven.Mostfishandtendercuts

frneatcanbebroiled.

stepstokeepspatteringand

these

smokingtoaminimum.
Step1:Ifmeathasfatorgristlenear

edge,cutverticalslashesthrough
bothabout2“apart. If desired,fat
maybetrimmed,leavinglayer
about1/8”thick.

Step2: Placemeatonbroilerrack
inbroilerpariwhichcomeswith
range.Alwaysuserackso fatdrips
intobroilerpan;otherwisejuices
maybecomehotenoughtocatchfire.

Step3:Pbsitionshelfonrecommended
shelfpositionassuggestedinBroiling
Guideonpage20.Mostbroiling
isdone on D position.

Step~:Leavedoorajara fewinches
(exceptwhenbroilingchicken).

The door stays open by itself, yet
the proper temperature is maintained

Follow

inthe oven.

S@ 9 Turn CVEN CON’IRCL

kn;b toBR01L6Preheatingunitsis
notnecessary.(SeenotesinBroiling
Guide.)

Step6: Turnfoodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.

Turnfood,thenusetimesgivenfor
secondsideasa guidetopreferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
firsttimesgivenforthinnestfood.)

step‘7:TurnOVENC.ONTROL

knobtoOFl?.Servefdimrnediately,
andleavepanoutsideoventocool

duringmealforeasiestcleaning.

use Foil

L Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECIiR’AINT13MOLD
FOILTHOROUGHLYTO
BROILERRACK,ANDSLIT
FOILTOCONFORMWITH
SLITSIN RACK.Broilerracksare
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stoppingfat
andmeatjuicesfromdrainingto
the broilerpan preventsrackfrom
servingitspurpose,andjuicesmay

becomehot enoughtocatchfire.

2. DONOl’placeasheetof
aluminumfoilonshelf.Todoso

mayresultinimproperlycooked
fbods,damagetoovenfinishand

increasein heatonoutsidesurfaces
ofthe oven.

3. Ifdesired,asheetofaluminum
foilmaybeusedonflooroftheowm
underthebakeunit.BECERTAIN
l?OILDOESN~lOUCH BAKE
UNIT.Aluminumfoilusedinthis
way mayslightlyafkctthebrowning
ofsomefoods.Changefoilwhenit

becomessoiled.

&

Q,whyshould Ikm thedoor

dosed whenbroilingchicken?

A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil.Closingthe doorholds
moreheatin ovenwhichallows
chickento cookevenlythroughout.

whenIbrdhng,isitnecessary

Q.

to alwaysusea rack in thepan?

A.Yes. Usingtheracksuspends

themeatoverthepan.Asthemeat

cooks,th&juicesMl intothepan,
thus keepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thus preventingexcessive
spatterandsmoking.

shoundI salt themeat before

Q.
broiling?

A. No. Saltdrawsoutthe juices
andallowsthemtoevaporate.
Alwayssaltaftercooking.Tbrn
meatwithtongs;piercingmeat
withaforkalsoallowsjuicesto
escape.Whenbroilingpoultry
or fish,brusheachsideoften
withbutter.

Q. Whyam mymeat$nottmming
outas brown as theyshould?

A.In someareas,thepower

(voltage)totherangemaybelow.
Inthesecases,preheatthebroil

unitfor 10minutesbeforeplacing

broilerpanwithfoodinoven.
Checkto seeifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Tim food
onlyonceduringbroiling.

Q, DoI needtogreasemybroiler
racktopreventmeatfmm

A. No.Thebroilerrackisdesigned
toreflectbroilerheat,thuskeeping

thesurfacecoolenoughtoprevent
meatstickingtothesurilice.However,
sprayingthebroilerracklightlywith
avegetablecookingspraybefore
cookingwillmakecleanupeasier.

.——

w

L Alwaysusebroilerpanandrack
that comeswithyouroven.Itis
designedtominimizesmokingand
spatteringbytrappingjuicesinthe
shieldedlowerpartofthepan.

~. Ovendoorshouldbeajarforall
finds exceptchicken;thereisa
specialpositionondoorwhich
holdsdooropencorrectly.

S. For steaksandchops,slashfat
evenlyaroundoutsideedgesofrneat.

Quantityandhr

mod

Bacon

GroundBe&

Well Done %to%-in.thick

Beefsteaks
Rare

Medium

WellDone .
Rare

Medium
Well Done

Chicken

BakeryProducts

Bread(Toast)or
ToasterPastries

EnglishMuffins

Lobster‘fMs

(6to8-oz.each)

Fish

HimSlices

(precooked)

PorkChops

WellDone

‘rhidmess

%-lb.(about8

thinslices)

l-lb.@patties)

I

l-inchthick

(1to 1%-lbs.)

1%-in.thick
(2to2%-lbs.)

1whole

(2

tO 2%-lbs.),

splitlengthwise

2to4slices
1pkg.(2)

2(split)

2-4

l-lb.fillets %to
%-in.thick

l-in.thick

I

2(% inch)
2(l-in. thick)
about1lb.

Lambchops

Medium
WeljDone

Medium

WellDone
%Wenersandsimilar

precookedsausages,
9ratvmrst

about10to12oz.
2(1%inch)

about1lb.

Toslash,cutcrosswisethrough
outerfatsurfacejusttotheedgeof
themeat.Usetongsto turnmeat
overtopreventpiercingmeatand
losingjuices.

d. If desired,marinatemeatsor
chickenbeforebroiling.Orbrush
withbarbecuesaucelastSto 10
minutesonly.

when arrangingfoodonpan,

5.

.

& Broilerdoesnotneedto be
preheated.However,forverythin
foods,or toincreasebrowning,
preheatifdesired.

7’.FrwexIsteaks can be

conventionallybroiledby
positioningtheovenshelfat next
lowestshelfpositionandincreasing
cookingtiin; giveninthisguide

~%timesperside.

dohotIetfatty&lgeshango~er
sides,whichcouldsoilovenwith
fatdripping.

shelf

%sition

D

Time,Minutes

I

Side

395

SecondSide

Time,Minutes Comments

Arrangeinsinglelayer.

First

I

Spaceevenly.
Upto

D

D 7
D 9
D 13

D
D 15
D

A 35 10-15

D

D
c. 13-]6 Donot

D 5 5 Handleandturnverycarefidly.

c 8

D
D

D
C!

cl-lb. pkg. (10)

7 4-5

7
9

13

10

7-8

14-16

25

1 1/4.2

3-4

10

13

8

10
10

17

20-25

turnover.

8 Increase times5to 10minutesper side

10

13

4-7

10

4-6

12-14

6 !-2 If desired,splitsausages inhalf

8pattiestakeaboutsametime.

Steakslessthan1inchcookthrough
beforebrowning.Panfryingis
recommended.

Slashfat.

Reducetimesabout5to IOminutesper ~
sideforcut-upchicken.Brusheachside
withmeltedbutter.Broilwithskin
downfirstandbroilwithdoorclosed.

Spaceevenly.PlaceEnglishmuftlns
cut-side-upandbrushwithbutter,if
desired.

Cutthroughbackofshell.Spread
open.Brushwithmelted butter
beforeandafterhalftime.

Brushwithlemonbutterbeforeand
duringcookingifdesired.Preheat
broilertoincreasebrowning.

for 1%-inchthickorhomecured.
Slashfat.

Slasht%,2(1 inch)

lengthwise;cutinto5to6-inchpieces.

20

Propercareand cleaning are

important S0your range will give

efficientandsatisfactory

u

ervice.Followthesedirections
carefullyincaringforyourrangeto
assuresafeandpropermaintenance.

Withpropercare,theporcelain
enamelfinishontheinsideofthe
oven—top,bottom,sides,backand
insideofthedoor—willstaynew­lookingforyears.

Letrangecool beforecleaning.We
recommendthatyouwearrubber
gloveswhencleaningtherange.

Soapandwaterwillnormally
dothejob. Heavyspatteringor
spilloversmayrequirecleaning
withamildabrasivecleanser.
Soapy,wetmetalpadsmayalsobe

used.Donotallowfoodspillswith
ahigh sugaroracidcontent(such
asmilk,tomatoes,sauerkraut,fruit

juices orpiefilling)toremainon

thesurface.Theymaycauseadull
spotevenaftercleaning.

~ *lC}USehGldammoniamaymakethe
x===cleaningjob easier.Placel/2 cupin

ashallowglassorpotterycontainer
inacoldovenovernight.The
ammoniafbrneswillhelploosen

tie burned-ongreaseandfood.
Ifnecessary,youmayusea caustic

cleaner.Followpackagedirections.

Cautionsaboutusing
spray-onovencleaners:

~ Do not sprayontheelectrical
controlsandswitchesbecauseit
couldcausea shortcircuitand
resultin sparkingorfire.

e ~~ ~~~ ~l~ow ~ fi]m fromthe

cleanertobuilduponthe
tem~eraturesensor—itcouldcause
the~vento heatimproperly.(The
sensorislocatedatthetopofthe
oven.)Carefullywipethesensor
cleanaftereachovencleaning,
beingcarefulnottomovethe
sensorasa changeinitsposition
couldaffecthowtheovenbakes.

@Donot sprayanyovencleaner
ontheovendoor,handlesorany
exteriorsurfaceoftheoven,wood
orpaintedsurfaces.The ckaner
candamagethesesurfaces.

OWR’BDoor

~

I/

/

\=’’.,,

Illj

ToREMOVEdoor,opentoBROIL
position,orwhereyoufeelhinge
catchslightly.Graspdooratsides;
liftdoorupandawayfromhinges.

ToREPLACE,graspdoorat.sides.
Lineupdoorwithhingesandpush
doorfirmlyintoplace.

T-heporcelainenamelfinishis
sturdybutbreakableif misused.
Thisfinishis acid-resistant.
However,anyacidfoodsspilled

(suchas fruitjuices,tomatoor
vinegar)shouldnot bepermitted

toremainonthefinish.

Controlknobscanbepulled
straightoffthe stemsforeasier
cleaning.

Hint: Slipa thincloth(suchas a
handkerchief)or a pieceofstring
underandaroundtheknobedge
andpullup. Cleantheknobswith
detergentandwarmwater,usinga
softcloth.DON~ scourtheknobs.

Whenreplacingtheknobs, fit the

molded rib inside the lcnob into the

cleargrooveonthestem.Seefigure
above.If the knobsarenotreplaced
correctly,youmaydamagethe

springclips.Thiswillcausethe

knobstofit loosely.Makesureto

replacethesingleovencontrol
knobonthecorrect(farleft)
knobstem.

_-

-—A
—

~
—

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--

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m.-..

W@aw=

.Eti?#sK.

~—
—

­—­~

-­~
—.

.——

—.

—

—–

—

BsEiBJK
—.

Usethetimegivenonarecipe

-—

whencookingthefirsttime.Oven

themmstats,in time,may“drifi”
fromthefactorysettingand

differencesintimingbetweenan

oldandanew ovenof’sto 10
minutesarenotunusual.Ifyoufind

that yourfoodsconsistentlybrown

toolittle or toomuch,youmay
makea simpleadjustmentinthe
thermostat@venControl)knob.

I?BMthe knob Offthe shaft, lmk
at the back Ofthe knoband note
the current settingbeforemaking

my @@stm!nt.‘heknobis -

factory set

directly tinder the pointer.

withthetopscrew

Toadjust thethermostat:
L Pullofftheknob.
Z Loosenbothscrews onback

oftheknob.
%Hokibothpartsoftheknob

andturn sothetopscrewmovesin
thedesireddirection.HX’TER to
increasetemperature,COOLERto

decreasetemperature.You will

hearandfed thenotchesasyou
turnthe knob.Eachnotchchanges
temperatureaboutNY

solid

Thesoliddiskelementsaremade
ofhighstrengthcast-ironalloy.
Thetrimringsarestainlesssteel.

Thesurfacehasaheat-resistant
coatingto preservethesurfaceof
theelement.Aftertheunitcools,
anyboik.d-overmaterialonthe
elementshouldberemovedassoon
aspossible.Wash andrinsewith
hotsoapywaterandthenpolish
withadrycloth.DONOI’USE
steelwoolor abrasivesonthesolid
diskelements.Theelementshould
thenbedriedbyswitchingonfora
fewminutes.Afteritcools,wipe
lightlywithcookingoil.

Thematteblacksurfacecanbe
maintainedbytreatingitperiodically
withCelloElectrol”polishwhich
isavailablefromyourGEsupplier.
Usetheapplicatortoapplyavery
thincoatingofpolishtotheentire
elementsurface.llwntheelement
onhighforseveralminutestobake
thepolishtotheelement.Whenthe
elementis cooled, rub lightlywith
aclothor papertowelto remove
anyexcesspolish.Beforenextuse,
burnofftheelementbymeansofa
shortpreheatingperiod.Aslight
amountofsmokeandodorwilloccur.

Cookingandpre-deliveryfactory
testingwillpermanentlychangethe
stainlesssteeltrimringtoagold
color.Thisnormalcharacteristicof
stainlesssteelwillnotaffectthe
operationor performanceofyour
elements.Thestainlesssteeltrim
ringcanbeckxmedwithagood
qualitystainlesssteelcleaner.This
willalsorestorethetrimringtoits
originalcolor, untilitisreheated.

Failureto maintainthesoliddisk
elementsasdirectedwillresultin

defacingthesurfaceovera period

oftimeprimarilyduetocorrosion
astheelementsaremadeofcast
ironconstruction.

Donotusecoversoverthesolid
diskelements.Anelementturned
onwhilethecoveris inplacecan
permanentlydamagethecooktop.
Coverscanalsotrapmoisturewhich
maycausetheelementstorust.

~-

—

~. T’ightenthescrews.
i%Returntheknobtotherange.

Seeinstructionson page

Rwheck

ovenperformancebefore

21.

makinganadditionaladjustment.

22

.-

NmE: L-etR“alqyi!hwen‘prts eml beforetouchingor

PART
Bakehit and

BroilUnit

BroiIerI% and Rack Drainfit, coolpanandmckslightly.(DonotletsoiledpanandrackstandinoventoCOOI.)

GMltr’dKnobs:

RangeTOPandOven
OutsideGlassFinish ~SoapandWater Cleanoutsideofcooledblackglassdoorwithaglasscleanerthatdoesnotcontain

Metal, indwling

Side‘Mn and

‘IYimStrips

PorcelainEnamel

Surfac@

PaintedSurfaces ~SoapandWater

InsideOvenDo& * SoapandWater

(hen Liner

Shelves ~SoapandWater

SolidDiskEiemerats UISoapandWater

StorageDrawer

StainlessS&e!

‘Rinl Rings

%pillageofmarinades,fruitjuices, andbastingmaterialscontainingacidsmaycausediscoloration.Spilloversshouldbewipedup immediately,withcare being

takennottotouchanyhotportionoftheoven.Whenthesurfaceis cool,cleanandrinse.

MATERIALS‘MlUSE GENERALImwcTloNs

Donotcleanthebakeunitorbroilunit.Anysoilwillbumoffwhentheunitisheated.
N~E: Thebakeunitishingedandcanbeliftedgentlytocleantheovenfloor.If
spillover,residue,orashaccumulatesaroundthebakeunit,gentlywipearoundtheunit
withwarmwater.

QSoapand Water
@Soap-FilledScouringPad

● CommercialOvenCleaner

@MildSoapandWater Pulloffknobs,Washgentlybutdonotsoak.Dryandreturncontrolstoramge(see

~SoapandWater

ePaperTowel

@Drycloth
~SoapandWater

@ISoap-FilledScouringPad
~CommercialOvenCleaner

*SoapandWater
~Soap-FilledScouringPad
@CommercialOvenCleaner

~Soap-FilledScouringPad
@CommercialOvenCleaner

@CelloElectrol@Polish

~SoapandWater

*SoapandWater
~StainlessSteelCleaner

.

Sprinkleondetergent.Pillthepanwithwacmwaterandspreadclothorpapertowelover
therack.Letpanandmckstandforafewminutes.Wash;scourifnecessiuy.Rinseanddry.
OPITON:Thebroilerpanandrackmayalsobecleanedinadishwasher.

instructionsonpage21).

ammonia.Washotherglasswithclothdampenedinsoapywater.Rinseandpolishwitha
drycloth.Ifknobsare removed,donotallowwatertorundowninsidesurfaceofglass
whilecleaning.

Wash,rinse,andthenpolishwitha drycloth,DONCYTUSEsteelwool,abrasives,
ammonia,acids,orcommercialovencleaners whichmaydamagethefinish.

Avoidcleaningpowdersorharshabrasiveswhichmayscratchtheenamel.Ifacidsshould
spillontherangewhileit ishot,usea drypapertowelor clothtowipeuprightaway.
Whenthesurface hascooled,washandrinse.Forotherspills,suchasfatsmatterings,etc.,
washwithsoapandwaterwhencooledandthenrinse.Polishwithdrycloth.

Usea mildsolutionofsoapandwater.Donotuseanyharshabrasivesorcleaningpowders
whichmayscratchormarsurfhce.

Tocleanovendoor;opendoorcompletely,pressdownlightlyondoorandslidehinge

keepersforwardoneachhingetolockdooropen.Gasp thedooronbothsidesmidway
betweenthetopandbottom.Liftthedooratanangleuntilthehingesdisengagefromthe
rangebody.Cleanwithsoapandwater.Replacedoorbygraspingdooratsides.Withdoor
atanangle,locatetheupperhingesinthetwoupperslotsonthefrontfaceoftheoven.
Lowerthedoortothehorizontalpositionallowingthelowerhingetoengage.Pressdown
lightlyon door,mtumthehingekeeperstonormalpositionand closethedoor.

Coolbeforecleaning.
FORLIGHTSOIL:Frequentwipingwithmildsoapandwater(especiallyaftercooking

meat)willprolongthetimebetweenmajorcleaning.Rinsethoroughly.IWYI’E:Soapleft
on linercausesadditionalstainswhenovenisreheated.

FORHEAVYSOIL:Chooseanonabrasivecleanerandfollowlabelinstructions,using
thinlayerofcleaner.Useofrubberglovesisrecommended,Wipeormblightlyon
stubbornspots.Rinsewell.Wipeoffanyovencleaner thatgetsonthermostatbulb.When
rinsingovenaftercleaningalsowipethermostatbulb.

Yourshelvescanbecleanedbyusinganyandallmentionedmaterials.Rinsethoroughly
toremoveall materialsaftercleaning.N~13: Somecommercialovencleanerscause
darkeninganddiscoloration.Whenusingforfirsttime,testcleaneronsmallpartofshelf
andcheckfordiscolorationbeforecompletelycleaning.

Coolbeforecleaning.DON(YTUSEsteelwoolorabrasives.Washwithhotsoapywater,
rinsewithadampclothandthendry.him theelementonforafewminutessoit dries
completely.Aftertheelementcools,finish upbywipinglightlywithcookingoil.The
matteblacksurfacecanbemaintainedbytreatingitperiodicallywithCello
[e-mail],usethe
applicatortoapplyaverythincoatingofthepolishtotheentireelementsurface.Tbrnthe

elementonhighforseveralminutestobakethepolishtotheelement.Whentheelementis
cooled,rublightlywithaclothorpapertoweltoremoveanyexcesspolish.

Forcleaning,removedrawer bypullingitallthewayopen,tiltupthefrontand]iftOUL
W@ewithdampclothorspongeandreplace,Neveruseharshabrasivesorscouringpads.

Wipeallringsaftereachcookingsounnoticedspatterwillnot“bumon”nexttimeyou
cook.Toremove“burned-on”spatters,cleanwithagoodqualitystainlesssteelcleaner.

bf&E&—_

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F’(X3DD’(.M3SNOTRtk%irl’
CM-?13m

POSSIH8XJE

CAUSEANDIRENDHDY

TOobtainservice,seeyourwarranty

onthebackpageofthisbook.

We’reproudofourserviceand

wantyoutobepleased.lffor some
reasonyouarenothappywiththe
serviceyoureceive,herearethree
stepstofollowforfurtherhelp.

FIRST’,contactthe peoplewho

servicedyourappliance.Explain

whyyouarenotpleased.Inmost
cases,thiswillsolvetheproblem.

NEXT, if youarestillnotpleased,

writeallthedetails-including
yourphonenumber—to:

Manager,ConsumerRelations
GEAppliances
AppliancePark
Louisville,Kentucky@22f5

FINALLY,ifyourproblemisstill
notresolved,write:

MajorAppliance
ConsumerActionPanel
20NorthWackerDrive
Chicago,IllinoisfiO(iOti

——

—.

-

_

. ...... .

—

Saw proofoforiginal

Is

purchase ciiNesuchasyoursalessliporcance!ledcheckto establishwarrantyperiod.

FULL
Foroneyearfromdateoforiginal

purchase,wewillprovide,freeof
charge,partsandservice

labor

inyourhometorepairorreplace

of therange thatfails

becauseofa manufacturingdefect.

Thiswarrantyisextendedto
theoriginalpurchaserandany
succeedingownerforproducts

purchasedforordinaryhomeuse
,inthe48mainlandstates,Hawaii
andWashington,D.C.InAlaskathe
warrantyisthesameexceptthatitis

LIMITEDbecauseyoumustpayto
shiptheproducttotheserviceshop
orfortheservicetechnician’stravel

Forthesecondthroughfifthye&
fromdateoforiginalpurchase,we
willprovide,freeofcharge,~
replacementsoliddiskelement
surfaceheatingunit

failsbecause

iftheelement

ofamanufacturing
defect.Youpayfortheservicetrip
toyourhomeandservicelabor
charges.Thiswarrantydoesnot
coverSensi-Tempcomponents,
wiring,orswitches.

coststoyourhome.
AHwarrantyservicewillbeprovided

byourFactoryServiceCentersor
byourauthorizedCustomerCare@
servicersduringnormalworking

hours.

LookintheWhiteorYellowPages
ofyourtelephonedirectoryfor
IGENH%4LELECTRICCX3MPANY,
GENERALELECTRICFACKMW
SEFIVKX,GENERALELECWtK2-

I-K3TPCNNT’FACXC)FWSEFWCEor
GENERALIELECTHCCUSTOMER

~A~E” SERVi~E.

@Servicetripstoyourhometo

teachyouhowtousetheproduct.

Readyouruseam!caretimw’id.

ifyouthenhaveanyquestions
aboutoperatingtheproduct,
pleasecontactyourdealerorour
ConsumerAffairsofficeatthe
addressbelow,orcall,tollfree:

GEAnswerCenter@
$00626.2000
consumerinformationservice

~Replacementofhousefusesor
resettingofcircuitbreakers.

eFailureoftheproductifitisused
forotherthan itsintendedpurpose
orusedcommercially.

@Damagetoproductcaused

byaccident,fire,floodsoracts
ofGod.

WARRANTORISNOTRESPONSIBLE

FORCONSEQLJENTIALDAMAGES.

@improperinstallation.

[fyouhaveaninstallationproblem,
contactyourdealerorinstaller.
Youareresponsibleforproviding
adequateelectrical,gas,exhausting
andotherconnectingfacilities.

Somestatesdonotallowtheexclusionorlimitationofincidentalorconsequentialdamages,sotheabovelimitationorexclusion

maynotapplytoyou.Thiswarrantygivesyouspecificlegalrights,andyoumayalsohaveotherrightswhichvaryfromstatetostate.

ToknowwhatyourIegairightsareinyourstate,consultyourlocalorstateconsumeraffairsofficeoryourstate’sAttorneyGenerai.

MW%herhelp isneeded this WBW:

GE L.mdhme, KY40225

Fw3.i%).49-49$3!

MM-’.mx@42775)

—

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